Rice fritters with vanilla cream

Australian Gourmet Traveller recipe for Rice fritters with vanilla cream

Apr 06, 2012 6:23am

By Stefano Manfredi

Serves 25

40 mins preparation

40 mins cooking plus chilling

Rice fritters with vanilla cream

"I'd like to make Stefano Manfredi's wonderful sweet rice fritters with vanilla cream from Balla restaurant at Sydney's Star. Would you ask him for the recipe please?" Louise Lidgard, Sydney, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

Ingredients

500 ml milk (2 cups)

250 gm vialone nano rice

30 gm unsalted butter, coarsely chopped

1 vanilla bean, split, seeds scraped

140 gm plain flour

100 gm caster sugar

2 eggs, lightly beaten

½ tsp bicarbonate of soda

25 ml dark rum

Vanilla cream

2 eggs, separated

50 gm caster sugar

150 gm mascarpone

Cinnamon sugar

150 gm caster sugar

1 tsp ground cinnamon

Method

Main

1

Bring milk, rice, butter, vanilla bean and seeds and lemon rind to the boil in a saucepan over medium heat, reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes). Transfer to a bowl, cool to room temperature (30-45 minutes) and remove vanilla bean. Add flour, sugar, egg, bicarbonate of soda and rum, stir to combine and refrigerate until firm (4 hours).

2

Meanwhile, for vanilla cream, whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes). Gradually add sugar in a continuous stream until incorporated, then whisk to firm, glossy peaks (3-4 minutes)and set aside. Whisk yolks in a bowl until pale (3-4 minutes), fold in eggwhite mixture with mascarpone and vanilla seeds and refrigerate until required.

3

For cinnamon sugar, combine ingredients in a bowl and set aside.

4

Heat vegetable oil in a large saucepan over medium heat to 180C. Deep-fry tablespoons of mixture in batches, turning occasionally, until golden and cooked through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper, roll in cinnamon sugar and serve hot with vanilla cream.